There is something truly special about a perfectly chewy and flavorful cookie that everyone can enjoy, and that’s exactly what this Gluten Free Chocolate Chip Cookies Recipe delivers. Crafted with a blend of gluten-free all-purpose flour and a hint of almond flour, these cookies boast a rich, buttery depth thanks to browned butter, all while remaining dairy-friendly with a splash of your favorite milk. The melty chocolate chips scattered throughout make every bite a delight, and the option to sprinkle flaky sea salt on top ties it all together with a sophisticated touch. If you’ve been searching for a reliable, crowd-pleasing cookie recipe that doesn’t compromise on taste or texture, this one is a game-changer.
Ingredients You’ll Need
This recipe uses straightforward yet essential ingredients, each playing a pivotal role in achieving the perfect cookie texture and mouthwatering flavor. Everything combines to form that ideal balance between tender, chewy, and just crispy on the edges.
- Gluten-free all-purpose flour blend (1⅓ cups/200g): The heart of the recipe; choose one with xanthan gum to mimic gluten’s structure and provide chewiness.
- Blanched almond flour (¼ cup/25g): Adds subtle nuttiness and moisture, enhancing the cookie’s tenderness.
- Baking soda (½ teaspoon): Helps the cookies rise and spread evenly.
- Baking powder (½ teaspoon): Provides additional lift for a light texture; make sure it’s gluten-free.
- Fine sea salt (½ teaspoon plus optional flaky salt): Balances sweetness and brings out all flavors—don’t skip the flaky salt topping for an extra burst!
- Unsalted butter (½ cup/113g): Browned to nutty perfection for depth and richness.
- Milk of choice (1 tablespoon): Restores moisture lost during butter browning and keeps dough tender.
- Light brown sugar (¾ cup/160g): Packs moisture and caramel notes for chewiness.
- Granulated sugar (¼ cup/50g): Adds crunch and balances the softness.
- Molasses (1 teaspoon): Enhances complexity with rich undertones.
- Large egg (1, room temperature): Binds everything together and adds moisture.
- Pure vanilla extract (2 teaspoons): Infuses warm, aromatic flavor.
- High-quality chocolate chips (1¼ cups/210g): Semisweet or dark recommended—the stars of the show you’ll want in every bite.
How to Make Gluten Free Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by melting the butter in a light-colored skillet over medium-low heat. Watch it carefully as it transitions from melted yellow to a golden brown with a nutty aroma, about 5 to 7 minutes. This step is essential because it deepens the cookie’s flavor profile significantly. Once browned, transfer the butter immediately to a heatproof bowl and stir in 1 tablespoon of your milk of choice to replenish any moisture lost in the process.
Step 2: Mix Dry Ingredients
While your browned butter cools slightly, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, and sea salt in a separate medium bowl. Breaking up any lumps here makes sure your cookie dough will have a smooth consistency and even texture.
Step 3: Combine Sugars and Wet Ingredients
To the browned butter in your bowl, add both the light brown sugar and granulated sugar along with the molasses. Whisk them vigorously until smooth with no lumps. Then, incorporate the egg and vanilla extract, mixing until everything turns glossy and well-blended.
Step 4: Bring Dry and Wet Ingredients Together
Pour the dry mix into your wet ingredients and stir gently until just combined. The dough should be thick and slightly sticky but resist the urge to overmix, which could toughen your cookies.
Step 5: Fold In Chocolate Chips
Fold in 1 cup of the chocolate chips carefully to distribute them evenly without breaking the dough’s structure. Save the remaining ¼ cup to press atop the cookies before baking, giving them that enticing bakery look.
Step 6: Let the Dough Rest
Cover your dough and let it rest at room temperature for at least 30 minutes. This resting step hydrates the flour and improves final texture. If you have extra time (and your patience allows!), refrigerate it anywhere from 4 to 24 hours for deeper flavors and an even better chew.
Step 7: Prepare for Baking
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. This simple prep makes cleanup a breeze and preserves your cookie bottoms from burning or sticking.
Step 8: Scoop and Shape
Use a cookie scoop to portion out 1½ to 2 tablespoons of dough onto your sheets, leaving about 2 inches of space between each. Press a few of the reserved chocolate chips on top for extra chocolate goodness and visual appeal.
Step 9: Bake Until Perfect
Bake the cookies for 10–12 minutes, keeping an eye on the edges turning golden brown while the centers remain slightly soft and underbaked. If you enjoy crunchier cookies, extend the baking by a couple of minutes. Baking one tray at a time on the middle rack best ensures even heat distribution.
Step 10: Cool and Enjoy
Remove your fresh cookies from the oven and, if you like, sprinkle with flaky sea salt while still warm. Allow them to rest on the baking sheet for about 5 minutes to set before transferring to a wire rack to cool completely.
How to Serve Gluten Free Chocolate Chip Cookies Recipe
Garnishes
Sprinkling flaky sea salt on top right out of the oven highlights the cookie’s sweetness and gives that delightful contrast of salty and sweet that keeps you coming back for more.
Side Dishes
These cookies shine paired with a tall glass of cold milk or your favorite plant-based alternative, making for a satisfying snack or dessert. They also work beautifully alongside a scoop of vanilla ice cream for a quick gluten-free treat.
Creative Ways to Present
For a fun twist, serve your cookies stacked in a clear jar with colorful ribbons or nestled inside a decorative tin for gifting. You could also sandwich them with softened frosting or peanut butter for a decadent cookie sandwich.
Make Ahead and Storage
Storing Leftovers
Store baked cookies in an airtight container at room temperature for up to 4 days. The cookies retain their chewy goodness while staying fresh and flavorful.
Freezing
You can freeze both cookie dough balls and fully baked cookies. For dough, shape and place on a tray to freeze individually, then transfer to a freezer bag for up to 3 months. Bake from frozen with an additional minute or two. Baked cookies freeze well in airtight containers and thaw quickly at room temperature.
Reheating
To revive cookie softness, warm them for about 10 seconds in the microwave or pop them in a 300°F oven for 3–5 minutes. This step refreshes the melty chocolate and brings back that fresh-baked charm.
FAQs
Can I use a different gluten-free flour blend?
Yes! Just be sure it includes xanthan gum or another binder to maintain structure. Flours without gum may require adding your own for chewy, properly textured cookies.
Do I have to brown the butter?
While optional, browning the butter gives the cookies a rich, nutty flavor that transforms them from ordinary to extraordinary. It’s worth the extra few minutes!
Can I substitute the almond flour?
If you have a nut allergy or prefer not to use almond flour, you can try oat flour as a substitute, though it may slightly change texture and flavor.
How do I make these cookies dairy-free?
Use a dairy-free butter substitute and a plant-based milk for the milk of choice. Make sure your chocolate chips are also dairy-free to keep it completely vegan-friendly.
What’s the best way to get a chewy texture?
Allowing the dough to rest before baking and using a mix of brown and granulated sugars help create that perfect chewiness. Don’t overbake either—slightly underdone centers are key!
Final Thoughts
I’m genuinely excited for you to try this Gluten Free Chocolate Chip Cookies Recipe. It’s one of those recipes that combines simplicity with wow-worthy flavor and texture, making it a must-have in your baking repertoire. Whether you’re gluten-free by need or choice, these cookies deliver pure joy with every bite, so get in your kitchen and start baking – your new favorite cookie awaits!
Print
Gluten Free Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes (including 30-min dough rest time)
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Chocolate Chip Cookies are delightfully chewy with a perfect balance of sweetness and a rich brown butter flavor. Made with a blend of gluten-free and almond flours, these cookies offer a tender texture enhanced by a resting period to hydrate the flour. Brown butter adds a nutty depth, while high-quality semisweet or dark chocolate chips deliver melty, gooey bites in every cookie. Perfect for those avoiding gluten without sacrificing classic cookie taste.
Ingredients
Dry Ingredients
- 1⅓ cups (200g) gluten-free all-purpose flour blend with xanthan gum (Bob’s Red Mill 1:1 or King Arthur Measure-for-Measure recommended)
- ¼ cup (25g) blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder (gluten-free verified)
- ½ teaspoon fine sea salt (plus optional flaky sea salt for topping)
Wet Ingredients
- ½ cup (1 stick/113g) unsalted butter
- 1 tablespoon milk of choice (any type works)
- ¾ cup (160g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon molasses
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Additional Ingredients
- 1¼ cups (210g) high-quality chocolate chips, divided (semisweet or dark recommended)
Instructions
- Brown the Butter: Melt the butter in a light-colored skillet over medium-low heat. Cook until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Immediately transfer to a heat-safe bowl and stir in 1 tablespoon of milk to restore moisture.
- Mix Dry Ingredients: Whisk together gluten-free flour, almond flour, baking soda, baking powder, and sea salt in a medium bowl, ensuring no lumps remain.
- Combine Sugars and Wet Ingredients: Add light brown sugar, granulated sugar, and molasses to the browned butter. Whisk until smooth, then add the egg and vanilla extract and whisk until glossy.
- Combine Wet and Dry Mixtures: Pour dry ingredients into the wet mixture and stir until just combined. Do not overmix to maintain cookie tenderness.
- Fold in Chocolate Chips: Gently incorporate 1 cup of chocolate chips, reserving ¼ cup to press on top of the cookies before baking.
- Rest the Dough: Cover the bowl and let the dough rest at room temperature for at least 30 minutes, or refrigerate for 4-24 hours for enhanced flavor.
- Preheat Oven and Prepare Baking Sheets: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Shape Cookies: Using a cookie scoop, place 1½-2 tablespoons of dough on sheets, spaced 2 inches apart. Press reserved chocolate chips on top.
- Bake: Bake for 10-12 minutes until edges are golden and centers slightly underdone. Add 1-2 minutes for crunchier cookies. Bake one sheet at a time on the center rack for even cooking.
- Cool and Finish: Remove from oven, sprinkle with flaky sea salt if desired. Let rest on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Using a light-colored skillet aids in monitoring the butter browning process.
- Resting the dough hydrates the flour and improves cookie texture and flavor.
- Refrigerating dough up to 24 hours intensifies flavor and complements texture.
- Pressing chocolate chips on top before baking creates an attractive bakery-style appearance.
- Flaky sea salt on top balances sweetness and enhances flavor.
